Unusual Fact: The flags of most African countries are famous for ‘flaunting’ a star and a crescent shape. However, Comoros is a country that’s famous for having more than one star on its flag. The country has a grand total four stars on its flag, with each star representing its four islands
For comoros we made a curry and a fruity dessert. I really liked the curry, it had cloves, cardamom, ginger, garlic and chilli. What really made it though was the cardamom. It was subtle but fantastic. Don’t forget the crunchy almonds on the top.
You will need to add some more water and/or yoghurt to the mix while its cooking as it does lose liquid. This is just as nice the next day for lunch. This recipe is from Healthy Life.
The dessert was fruity, tangy and sweet at the same time. The addition of vanilla and cinnamon was fantastic. I love the orange and lemon juice mix at the bottom. This is a perfect dessert for summer, or winter, or both! Serve this on top of ice cream and it will be amazing.
Comoronian Chicken Curry (Poulet à L’Indienne)
1 large chicken cut into serving pieces
2 onions, finely sliced
4 garlic cloves, minced
3 cm length ginger, grated
8 tomatoes, blanched, peeled and chopped
4 chillies, finely chopped
6 whole cloves
6 cardamom pods, crushed
300 ml natural yoghurt
1 tbsp ground cumin
Generous pinch of saffron
50 g toasted slivered almonds
Salt and black pepper to taste
Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffrom and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.